Table Laying And Setting
Overview
Walk into a good hotel restaurant in Lagos and glance at a table before the guests sit down. Every fork, knife, spoon and glass is already in its exact place, spaced evenly, blades turned the same way. None of that is accident. It is a trained skill called laying the cover, and a waiter who gets it wrong tells every diner, before a single dish arrives, that the kitchen behind is careless too.
This lesson teaches you what a cover is, how the a la carte cover differs from the table d'hote cover, the order in which a table is laid, and the simple rules that decide where each item goes. By the end you will be able to lay a correct cover for any menu you are given, which is exactly what the practical examiner will ask you to do.
Objectives
- Define a cover in food service
- Distinguish between an a la carte cover and a table d'hote cover
- Describe the correct procedure for laying a table
- Explain the rules that guide the placing of cutlery, crockery and glassware
- Lay a cover correctly for a given menu
Lesson Note
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Lesson Evaluation
Congratulations on completing the lesson on Table Laying And Setting. Now that youve explored the key concepts and ideas, its time to put your knowledge to the test. This section offers a variety of practice questions designed to reinforce your understanding and help you gauge your grasp of the material.
You will encounter a mix of question types, including multiple-choice questions, short answer questions, and essay questions. Each question is thoughtfully crafted to assess different aspects of your knowledge and critical thinking skills.
Use this evaluation section as an opportunity to reinforce your understanding of the topic and to identify any areas where you may need additional study. Don't be discouraged by any challenges you encounter; instead, view them as opportunities for growth and improvement.
- In food service, the term 'cover' means: A. The lid placed over a serving dish B. The complete place setting and space allotted to one guest C. The table cloth spread over the table D. The menu card handed to a guest Answer: B
- When laying a cover, forks are placed: A. To the right of the plate B. Above the plate C. To the left of the plate D. On the side plate Answer: C
- The knife in a cover is laid with its blade: A. Turned toward the plate B. Turned away from the plate C. Pointing toward the guest D. Lying flat on the side plate Answer: A
- Which order correctly describes laying a table? A. Cutlery, cloth, crockery, glassware, napkin B. Cloth, crockery, cutlery, glassware, napkin and accompaniments C. Napkin, glassware, cutlery, crockery, cloth D. Crockery, cloth, glassware, napkin, cutlery Answer: B
- A cover for a fixed set menu, laid in full before the guests arrive, is a: A. A la carte cover B. Buffet cover C. Table d'hote cover D. Snack cover Answer: C
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Recommended Books
Past Questions
Wondering what past questions for this topic looks like? Here are a number of questions about Table Laying And Setting from previous years
Question 1 Report
(a) List three methods of table service.
(b) List three holloware used in table setting.
(c) Explain the term garnish.
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